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When the craving for ribs strikes, there’s usually little you can do to stop it. That is, besides eating ribs. They’re just so satisfying! Sweet, salty, savory, tender…they’re like meat candy. But sometimes, the grill just isn’t an option. Maybe you live in a tiny NYC apartment or maybe it’s just too hot outside. No matter the weather or living situation, you can make amazingly tender, delicious ribs with this foolproof recipe. Here’s how to nail them.
Prep your ribs.
First things first, rinse your ribs. Usually, ribs come vacuum-packed and can be sitting in liquid that you definitely want to wash away. Run under cold water, pat dry, then peel off the “silverskin.” This is the shiny, white piece of membrane that sits on top of the bones and makes things tough and chewy once cooked. It should come off pretty easily, but if not, use your paring knife to help loosen things up. Pierce the membrane with a pairing knife and run it as far under the membrane as you are able to start loosening it away from the ribs. Once you are able to get the tip of your knife under the membrane you should be able to easily pull it off the ribs. Using paper towels or kitchen tweezers can help grab the membrane and make it easier to pull off!
The key to delicious ribs is robust flavor. This starts with the seasoning. Be sure to coat with a good amount of kosher salt and freshly cracked pepper. We also add a dry rub to our ribs to add extra sweetness and flavor. Let the salt and spices sit on your ribs for about 30 minutes or so before baking to really let that flavor soak in!
Everyone’s fave part of eating ribs has got to be the sauce. That, and having a legit excuse to eat with your hands. Ours is deliciously sweet, savory, and sticky, like a classic bbq sauce but next-level. It’s so much better than anything that comes from a bottle. The sauce can be made ahead of time and stored in the refrigerator for up to 2 weeks.
Low and slow.
The key to cooking great baked ribs is low temp and lots of time. We cook ours at 300° for 2 hours. The best part is, unlike with grilling, this recipe is totally hands off. Pop these bad boys in the oven, cover with foil, and let them cook, tenderize, and fill your house with the most delicious smell imaginable. Then, baste with sauce and broil for a few minutes to caramelize and crisp the crust.
2 lb. baby back ribs
1/2 c. packed brown sugar
2 tsp. kosher salt
1 tbsp. garlic powder
1/2 tsp. freshly ground black pepper
1/2 tsp. paprika
1/2 tsp. ground mustard
1/4 tsp. cayenne
1/2 c. ketchup
1 c. packed brown sugar
1/2 c. water
1/4 c. apple cider vinegar
1 tbsp. Worcestershire sauce
1 tbsp. molasses
1 tsp. kosher salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. ground mustard
1/4 tsp. paprika
Preheat oven to 300° and line a baking sheet with aluminum foil. If your ribs have a thin membrane over the bones on the backside, remove by carefully sliding a knife under membrane and then peel it away.
In a small bowl stir together brown sugar, salt, garlic powder, pepper, paprika, mustard powder, and cayenne. Rub mixture all over ribs and place on prepared baking sheet. Cover with foil and bake until very tender, 2 hours.
Meanwhile make barbecue sauce: In a medium saucepan over medium heat, combine all sauce ingredients together. Bring to a boil, then reduce heat and let simmer, stirring occasionally, until thickened, 1 hour.
Turn oven to broil. Remove foil from ribs and brush both sides with barbecue sauce. Broil until sauce just starts to caramelize, 2 to 4 minutes.